Ingredients
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1 (15 ounce) can tuna (in water)
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8 eggs
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1 medium onion (or more if you're gaga over onion)
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1 teaspoon ground mustard
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2 teaspoons paprika
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1 tablespoon mayonnaise (more or less to your liking)
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1 tablespoon Miracle Whip (more or less to your liking)
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1 dash yellow mustard or 1 dash Dijon mustard
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salt and pepper
Instructions
- Put eggs into a pot with cold water and bring to a boil.
- Once the water is boiling, cover the pan and remove from the burner. Set your timer for ten minutes.
- Cut up onion and drain tuna while the eggs cook.
- Once the eggs have done their 10 minute soak, rinse with COLD water to stop the cooking process.
- Continue to rinse the eggs until you can hold them to remove the shell.
- Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).
- Mix the egg, tuna, onion in a bowl with a fork.
- Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.
- Enjoy on bread or toast; or top a plate of mixed greens with tomatoes. You could also stuff tomatoes with the salad. A perfect summer meal when you don't want to turn on the oven!